About this recipe: This is a fantastic way of incorporating sweet potatoes into a dessert. A pastry base is filled with a mixture of cream cheese, sweet potatoes and spices, then baked to perfection.
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Very good and not too sweet. I replaced the crust with a gingersnap/graham cracker crust. - 08 Dec 2001 (Review from Allrecipes US | Canada)
This was a good recipe; I made this for Thanksgiving dessert. The biggest challenge was the crust--it was difficult to spread the crust on the bottom of the pan, and then later on, the sides. I think it could have cooked longer than the suggested 70 minutes. I know the recipe said cook until set, but I thought it was set at 70 minutes. Would recommend this only to experienced cooks due to the crust factor! - 26 Nov 2001 (Review from Allrecipes US | Canada)
Either we didn't follow recipe completely or something was missing. It just didn't taste like cheesecake. Tasted more like pumpkin pie! Maybe too much flour or not enough heavy cream. - 02 Dec 2002 (Review from Allrecipes US | Canada)